Thua Thien Hue has the most dishes honored in Phase I of the project, including Hue beef noodle soup, tapioca dumpling stuffed with roasted pork sweet soup, mussel rice, tapioca dumplings, vegetarian fig salad, and vegetarian steamed rice wrapped in lotus leaf.

September and October are the time when the highland district of Mu Cang Chai (Yen Bai province) is immersed in the golden color of ripe rice fields.

These are 6 of 121 Vietnamese culinary dishes that have just been honored by the Vietnam Cuisine Culture Association (VCCA) as typical national dishes in phase I of a project titled "Building and Developing Vietnamese Culinary Culture into a National Brand Name”. All of these 6 dishes, including: Hue beef noodle soup, glutinous rice dumplings stuffed with roasted pork in sweet soup, mussel rice, banh loc (glutinous rice dumplings), vegetarian fig salad, and lotus-leaf-wrapped steamed rice; all are close to the gardens and paddy fields of the land.

The rice grains sown in a field tells a historical story, the healing of the pain of the past and reminds young people of the importance of food in modern life. The artists have created an artwork about the process from sowing to harvesting by making an art video with country music background.

Tinkering with ways to arrange, mix and match various colors, Ms. Nguyen Thi Hue has created many magnificent paintings from rice husks.

From a girl who could only help her parents with farming - growing rice and corn, Ms. A Lang Be has taken her opportunity to become a tour guide when the legendary Kazan waterfall in Doi village (Thuong Lo commune, Nam Dong district), considered “a natural breast”, bestows an eco-tourism site on the local community.

That is the brilliant yellow of the sunshine and the wind, and of the ripe rice fields with the corpulent, firm rice grains. That is also the yellow of straw and the pleased faces of farmers on the harvest days. The scene of the countryside is bustling and animated but simply beautiful.

It is the brilliant golden color of the sunshine, the wind, and the ripe rice paddies with plump and firm rice grains; it is also the color of rice straw, and the happy smiling faces of farmers on the harvest day. The village scene is bustling and busy, but strangely beautiful.

At this time, many farmers organize harvesting and selling rice at night. The atmosphere of the countryside is vibrant and bustling with laughter in the sound of a good harvest...

On the afternoon of May 1st, the Organizing Committee of the Culinary Festival themed “The Quintessence of Noodle” set a Vietnam record with “Hue-style mixed stir-fried noodle serving 1,000 diners at a time”.